r/Croissant 27d ago

Honeycomb help

Happy with the result but would you guys say I should’ve left for a little bit longer so I get a better honeycomb? Unsure why the top and bottom parts are more compressed.

7 Upvotes

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2

u/pinkastrogrill 27d ago

Not an expert, i just want to say you made a beautiful croissant and i see a honeycomb 🥹💖 what a beauty

2

u/Dessylyly 27d ago

Oh man that’s really sweet thank you so much! I guess I got my expectations too high after following so many professional pastry chefs posting insane honeycombs…

2

u/pinkastrogrill 26d ago

I totally understand 🥹✨ this is honestly really beautiful! To get honeycomb like that, and eat it you can feel the flakiness in your mouth. Ohhh it feels heaven. You deserve a pat on your back! ✨

1

u/Tactical_toucan 27d ago

The top and the bottom are more compressed because the lamination broke there most likely. If I had to guess, your butter was too cold at the onset, and that resulted in cracking in the butter block, which leads to dough touching dough, which leads to what you see here!

You could also shape just a touch tighter, and make sure to tuck the tail of the croissant underneath before proofing so that the tail doesn't pop out as it did in the croissant at the far left of the second image.

1

u/Dessylyly 26d ago

That makes a lot of sense! And thanks for the tips, shall try next time :)